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Beef Stew
| Prep Time | 15 minutes |
| Cook Time | 45 minutes |
| Servings |
4-6 servings
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Ingredients
- 2 pounds chuck roast or bottom round, cut into
1 inch chunks - 1/2 teaspoon Himalayan Pink Sea Salt
- 1/2 teaspoon black pepper
- 2 tablespoons gluten free flour or regular if your diet permits
- 4 tablespoons avocado oil divided
- 1/2 onion coarsely chopped
- 2 cloves garlic coarsely chopped
- 2 tablespoons tomato paste
- 3/4 cup red wine Cabernet Sauvignon is the best but you can use what you have
- 3 cups beef broth
- 3 sprigs fresh thyme or
1/2 teaspoon dried thyme - 2 bay leaves
- 1 small handful parsley chopped, reserve
1 Tablespoon to garnish
To Add Later
- 3 carrots peeled and cut into chunks
- 3 celery stalks cut into chunks
- 2 pounds potatoes cut into
1 inch chunks - 1 cup white mushrooms quartered
- 1 tablespoon gluten free flour
Ingredients
To Add Later
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Instructions
- Coat the meat with salt, pepper, and flour. Toss gently and set aside.
- Set Instant Pot on Sauté. When the screen displays "Hot," add avocado oil.
- Brown the meat in small portions, not crowding the surface of the pot. When all sides are browned, take them out, and add a new batch. Repeat this until all the meat is browned. This should take about 15 minutes. When all the meat is browned, set aside.
- Add more avocado oil and sauté onions. When onions are translucent, add garlic.
- Add tomato paste, wine, broth and herbs and simmer for about 5 minutes while scraping the bottom and sides. Then add the meat and stir well together.
- Close the lid tightly and close the vent. Set the Instant Pot on Meat function for 20 minutes. When the timer goes off, release pressure manually using quick pressure release.
- When the vent opens, open the lid, add the vegetables and mix well. Close the lid tightly and close the vent.
- Press Manual and adjust cooking time to 10 minutes. When the timer goes off, let the pressure release naturally. When the pressure is completely released, open the lid carefully.
Recipe Notes
To Thicken the Sauce:
- Take the meat and vegetables out into a large bowl.
- Take out about a cup of the liquid/sauce from the pot and add 1 cup of cold water. Add flour to the liquid and whisk vigorously to make a slurry.
- Press Cancel/Keep Warm button, and then, Sauté button. Add the slurry to the pot, stir well, and simmer until it thickens.
- Add the meat and vegetables back to the pot and incorporate all the ingredients gently. Serve immediately.
Dr. Karen Lee is a certified chiropractor and a current stay at home mom. She started a family practice focusing on nutrition, women’s health, and children’s health. Eventually, Lee sold her practice and decided to be a support system for her busy family.
She created drkarenslee.com to share her knowledge and build a community of like-minded people who care about prevention and not sickness. Learning what to eat and what to avoid is very challenging in these busy times. As cliché as it might sound, you are what you eat. And food can be medicine or poison. We hope you enjoy Karen’s wholesome and healthy recipes!
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I used EVOO, & ad-libbed some of the seasonings, but it came out great!! I used marsala cooking wine, next time I’ll use sherry. I also added in Tarragon instead of thyme. Meat was SO tender, & veggies were soft, but not mushy. Delicious!!
Really tasty! I was hesitant because of all of the steos but it was totally worth it. Took a but longer than 45-60 minutes when all was said and done but definately worth the wait and the extra steps!
Took longer than expected, but meat was extremely tender. 10 mins was enough for veggies. I don’t have Himalayan salt, so I substituted with kosher salt. I had to use about twice as much salt. Tasty overall
I hate to say it but this was the best beef stew i have ever made. Been using my mom’s recipe for years. This one is much better. Only changes I made were to use montreal steak spice instead of salt ans pepper on the beef, omitted the celery, added frozen peas at the end and halved the recipe.
This one is going to be a winter staple.
This turned out great. The juices were thick enough for me that I didn’t bother thickening it. I think next time I might substitute a pint of guiness for some of the stock to add a diferent dimension of flavor. Definetly will make again.
First – sooooo yummy!
Recipe took way longer than i expected. Start to finish was something like 2 hours (or a bit more). Natural release at the end took over 30 minutes alone. It needed salt added at the end, but tasted fantastic after adjusting that. I didn’t have tomato paste, so i add a bit of canned tomato sauce instead. Will definitely make again, just not as a “quick meal”.
Very good! I added some sweet corn and that kicked it up a notch! 🙂
I am a newby to IP! This was my first recipe in our IP-LUX80. We dont drink wine so i used cooking sherry we found in no frills. The vegtables all turned out great and meat was VERY tender (just used stewing beef). The only issue was the taste of the gravy was bland, maybe because i had to use extra flower to thicken it up so i think we will use more spices next time and cornstarch instead of flour to thicken. I still liked the stew and will make it again for sure with some tweaks.
I followed the very good directions. At the end l used the last of my litre of beef broth. So 1 cup of cold broth and 1 packet of brown gravy mix and flour. It thickened up and gave the gravy more flavour.
Will make again.
New to Instant Pot
Been trying to make a great stew for all 53 years of our marriage.
Finally did it with this recipe
Thanks
It was great. I first made a double portion so searing time took twice as long. It all turned out, make sure you dont clean off the burnt bottom left overs from the searing as the next step and scrapping of the bottom melds everything back into flavorville. At the end…we added pepper to the final product as we like a little more kick. Gonna try to add some crushed red pepper for some heat next time, but a very good dish.
Made it my way, which was much easier. Basically i used the same ingredients, but add a nit more salt n pepper and used dried garlic flakes (2tbsp). The changes arent a big deal, but what was a big time saver was NOT SAUTEING the meat. I didn’t buy an IP to stand over it and saute cook! No way. I has two small packs of stew meat, which came out to 2.5 lbs. I wanted my meat tender and juicy, so I cooked it for 45 mins on HP, in 2 boxes of beef broth (16 cups) and one 15 oz can of diced tomatoes.
This is not a use friendly app for typing! Later on, after adding the vegs in, I put in a large piece of tomatoe chicken bullion, though I thought it was beef..didn’t matter much, I just wanted some more flavor.
But, the two main points I want to make is that:
1. You dont need to saute the meat! Do as I did and save yourself from a sweaty face cooking over a heated pot!
2. No need to take all that stew out of the pot, to make a thicker stock. Juat scoop out. Couple cups of broth into A s
I just made the best stew ever. Red wine was a great touch.
Very good recipe, very tender! However my prep time was over an hour; peeling/prepping all the vegetables, trimming and flouring 2# of beef took me a lot longer, but as this is my 3rd time making this, I will say it’s worth the effort! I wish I would have read the comment about NOT CLEANING the pot after sautéing the meat the FIRST time I made this though! Things I do differently; I use olive oil, and an entire, large onion, no mushrooms or celery. This is now a staple in my recipe cloudbox!
I made this on a rainy weekend day when i had more time to prepare it. It is a good recipe with good balanced flavor. Left out the mushrooms because the Hubs is allergic, not missing it. I used cornstarch slurry to finish as I like a thicker gravy like soup. Fresh herbs and good wine made a difference. I will make this again!
I love this recipe! I use diced tomatoes instead of the wine.
It’s delicious!
Our first recipe with our new Ultra 60. Too a lot longer than we expected. Even adding up thr times brings you way over the 1 hour time. In the end it was very good.
This recipe is so good! I added more salt a little A1, 16oz of beef stock, cooked the 1st cook on the beef for 45min and 15 for the veggies. The bits at the bottom from browning ur meat add so much flavor! Do not clean after browning scrap off the bottom when u add ur liquid. The meat just fell apart, My boys were amazed on the flavor, making this again! Omg so good
Deeply satisfying
Great recipe, I substituted some ingredients to give it a mexican flavor and worked great!
Delicious. Cutting the fat and bone away from the meat before cooking kept the stew much leaner.
It was good and family enjoyed. I think I’d add more salt, garlic and some cold brewed coffee instead for a deeper flavour next time.
Delicious recipe. I’ve adpated this with additional ingredients to make a traditional Filipino stew, kaldereta, and it worked out perfectly.
Very tasty and easy to make
I liked the recipe but next time will add a bit of worcestershire sauce. I chose to put beef back in instant pot along with all raw veggies and cooked on beef for 25″ to save time and trouble. Turned out perfect!
Not sure if they include the warm up and cool down in their cooking time. This took me over 2 1/2 hours to make.
This was delicious once i added worcestershire sauce. I also added a cornstarch slurry at the end with the mushrooms and heated it up on saute to thicken. I omitted the potatoes and served it over creamed potatoes.
OK, but lack of interesting spices gave rather bland results. Also cooking time for vegetables should be less, perhaps 5 minutes, with a controlled release of no more than 10 minutes.
This recipe have a great framework make a great stew with your personal preference adjustments
If you follow the recipe exactly it will be bad. There may be ways to “adjust” but I don’t recommend trying because the ingredients are fairly expensive. I’d toss this recipe out and find a better one of you’re looking for an easy family meal.
First dish and it was delicious. It takes two hours not one.
I used marsala wine, A1 sauce, canola not avacado oil.
I added peas and myshroom at the gravy stage. Also used half as much meat, it could have served three.
Great Recipe. Definitely takes more than 60 mins. I also added some cayenne pepper.
Super delicious
This is not the stew I was looking for. Long prep, long process, horrid smell, and bland taste. I expected the moderately complicated process to be rewarding.
Really good, but I agree it must have Worcestershire sauce to be tasty. I think Marsala wine vs Red Wine might be a good idea also. Or just a little bit less of the red wine. But overall great!
First time I made it, it was so awesome!!! Second and third? Ummmm not so much!
Very long process and pot doesn’t seem to want to work the way it should!!!
Had “ BURN” come across the screen. Don’t know why!
This recipe is excellent and delicious. The meat was fork tender. I wilk definitely make this meal again. It took a little longer to make it but it was well worth it.
Cant see the recipe
Turned out great as directed. We added fresh corn because we had it on hand.
It was a long process and rather bland. I spiced it up with Grill Mates Worcetershire Pub Burger spice mix which saved the stew. It is much easier to make in a crockpot and you wont have to spend 2.5 hrs in the kitchen. The meat was very tender though.
Hi nmwhite923,
We are sorry to hear that you spent 2.5 hours in the kitchen making this. The Instant Pot should be significantly quicker than a slow-cooker.
Here are a few tips on spending less time in the kitchen:
Prep all ingredients first.
If you are short on time skip sauteing, though sauteing adds immense amount of flavor the extra time is always worth it.
With those tips it becomes a dump and go like slow-cooker recipes but the cooking time will be significantly less.
Delicious recipe. I didn’t have enough broth so instead of adding water I added more cabernet. Which just made it even better!!
Its a great receipe. I’ve made this a few times now.